Style of cheese

Milk

Vegetarian

Unpasteurised

More Info Keen's CheddarPrice:£5.78The Keen family has farmed at Moorhayes since 1899 and is recognised as an Artisan Somerset Cheesemaker by the Slow Food movement. Keen's traditional cloth-bound Cheddar has a heavier texture than other Cheddars with a spicy, deep, almost ... more info

More Info Mahon Semi-CuradoPrice:£7.84Made by hand on Menorca from a very small producer, this cheese has been rubbed with olive oil and paprika whilst it matures. It is dense and slightly springy in texture. It gives salty, almost bacon-like flavours. Amazing with oloroso sherry!

More Info ManchegoPrice:£8.22Manchego is Spain's most famous cheese and is easily identified by its unique crosshatch pattern, traditionally created by plaited esparto grass moulds. Today, the cheesemakers use specially designed plastic moulds to create the same effect. ... more info

More Info MembrilloPrice:£4.48From quince grown in Catalunya, this membrillo is a traditional accompaniment to hard cheeses. The natural sweetness of the fruit is complimented by a little lemon juice, cinnamon and apple pectin.

More Info MorbierPrice:£4.88Originally made in the homes of the same dairy farmers who made Comté. During the winter the farmers needed to make a smaller cheese which would sustain them until spring, so they created Morbier. Both morning and evening milk was used, with ... more info

More Info Mothais Sur FeuillePrice:£5.95Made by Paul Georgelet in the Poitou-Charentes region of Western France. It has delicate wood and earth flavours. Pairs really well with sparkling wines.

More Info Mrs. Kirkham's LancashirePrice:£6.74The Kirkham family has been making traditional Lancashire cheese at Lower Beesley Farm near Goosenagh for three generations. This Lancashire is one of the few traditional Lancashires still being produced. It has a moist crumbly, almost creamy ... more info

More Info NapoléonPrice:£8.11Napoléon is made by Dominique Bouchait just inside the French border of the Basque country where hard ewe's milk cheeses have been produced for centuries. It is named after a mountain range in the Pyrénées that ... more info

More Info Old WinchesterPrice:£6.05This artisan cheese is made by hand by Paul Thomas on Lyburn Farm just south of Salisbury. It is salty, nutty, brittle and full flavour. It grates beautifully which makes it a good vegetarian alternative to Parmesan.

More Info Ossau IratyPrice:£7.70This cheese is made in two of France's western Pyrénées regions: Ossau and Iraty in the Pays Basque forests. The Basque country has a long history of making cheese with the milk of Manech ewes. It has a lovely tangy, slightly sweet ... more info

More Info Parmigiano ReggianoPrice:£9.63The milk for this particular Parmagiano-Reggiano is from the Reggiana cows which have distinctive red patches, thus it is known as 'Red Cow Parmesan'. Historically only these cows provided the milk for Parmagiano-Reggiano. Unfortunately, ... more info

More Info PayoyoPrice:£8.23Payoyo is handmade by Carlos Ríos, at the Quesos Payoyo dairy in Villaluenga del Rosario, Cádiz, Spain. It is a goats’ milk cheese made with whole Payoya goat milk from Sierra de Villaluenga and aged for 4 months. ... more info

More Info Pecorino NeroPrice:£6.25Tuscan Pecorino differs from Sardo because the Tuscan ewes enjoy greener pastures and produce richer milk. The farmers have developed their own traditions in the making and maturation of this cheese and the Tuscan Pecorino is now a product of ... more info

PerrochePrice:Perroche, individual goats cheese either plain or rolled in fresh herbs. The flavour is fresh and lemony with a delicate texture. Perfect for a summers afternoon with crackers or bread.

More Info Petit LangresPrice:£7.95This cheese was introduced to the Champagne region by travelling monks in the 13th Century. It is washed in both brine and annatto to give it its distinctive colour and appearance. The cheese has a distinctive dip which is caused by not ... more info

More Info Picon-Bejes-Tresviso DOPPrice:£8.11Made on a very small scale in the remote Cantabrian Picos de Europa mountains near Asturias. It has been made in the area since the 13th Century. Aged in limestone caves 3-4 months it has a very powerful flavour. Not for the faint-hearted!

More Info Pont L'EvequePrice:£8.95This ancient cheese was probably the first cheese to be made in Normandy, and was granted AOC status in 1976. It is still made on the farms of the Pays d’Auge, just as it has been for centuries. Whilst maturing, it is washed in brine ... more info

More Info Quicke's Medium CheddarPrice:£4.40Made in Newton St Cyres in Exeter by Mary Quicke and her family who have made cheese on the same farm for 450 years, this cheese is made to a recipe from the 16th century. Every cheddar is hand made by one the nine skilled cheese makers on their ... more info